Presence Of 2-phenylethanol Research Articles

A proteomic investigation of Aspergillus carbonarius exposed to yeast volatilome or to its major component 2-phenylethanol reveals major shifts in fungal metabolism

The use of yeast-derived volatile organic compounds (VOCs) represents a promising strategy for the biological control of various plant pathogens, including mycotoxin-producing fungi. Previous studies demonstrated the efficacy of the low-fermenting yeast Candida intermedia isolate 253 in reducing growth, sporulation, and ochratoxin A biosynthesis by Aspergillus carbonarius MPVA566. This study aimed to investigate whether the inhibitory effect of the yeast volatilome is solely attributable to 2-phenylethanol, its major component, or if a synergistic effect of all volatilome components is required to achieve an effective control of the fungal growth and metabolism. Microbiological methods, HPLC measurements and a UPLC-MS/MS approach were used to investigate the metabolic profile of A. carbonarius MPVA566 at different growing conditions: standard incubation (control), exposed to C. intermedia 253 volatilome, and incubation in the presence of 2-phenylethanol. Both yeast volatilome and 2-phenylethanol succeeded in the macroscopic inhibition of the radial mycelial growth, along with a significant reduction of ochratoxin A production. Functional classification of the fungal proteome identified in the diverse growing conditions revealed a different impact of both yeast VOCs and 2-phenylethanol exposure on the fungal proteome. Yeast VOCs target an array of metabolic routes of fungal system biology, including a marked reduction in protein biosynthesis, proliferative activity, mitochondrial metabolism, and particularly in detoxification of toxic substances. Exposure to 2-phenylethanol only partially mimicked the metabolic effects observed by the whole yeast volatilome, with protein biosynthesis and proliferative activity being reduced when compared with the control samples, but still far from the VOCs-exposed condition. This study represents the first investigation on the effects of yeast-derived volatilome and 2-phenylethanol on the metabolism of a mycotoxigenic fungus by means of proteomics analysis. Chemical compounds studied or used in this article2-Phenylethanol (PubChem CID: 6054); ochratoxin-A (PubChem CID: 442530); sodium dodecyl sulfate (PubChem CID: 3423265); dithiothreitol (PubChem CID: 446094); phenylmethylsulfonyl fluoride (PubChem CID: 4784); iodoacetamide (PubChem CID: 3727); ammonium bicarbonate (PubChem CID: 14013); acetic acid (PubChem CID: 176); and acetonitrile (PubChem CID: 6342).

Wine finish in red wine: The effect of ethanol and tannin concentration

Wine finish, the tastes and aromas that linger after swallowing wine, is a critical aspect of wine quality. The objective of this study was to use time-intensity (TI) methodology to determine whether the finish parameters of different flavors varied as a function of wine matrix composition. Trained panelists (n=10) executed TI evaluations on three flavor compounds (2-phenylethanol (floral), 3-isobutyl-2-methoxypyrazine (bell pepper), and oak lactone (coconut)), heat, and astringency in wine adjusted to varying ethanol and tannin levels. Multivariate analysis of variance indicated that elevated ethanol increased duration and intensity of the finish for floral and coconut samples (p<0.05). For floral and bell pepper, no significant differences were shown using canonical variates analysis (CVA); however, for coconut, the high ethanol samples were more associated with a higher finish intensity and longer duration of finish. Flavor interactions also affected finish duration, with coconut (oak lactone) finish duration shortened by 10.35s in the presence of 2-phenylethanol. These results showed that the wine matrix affects red wine finish and can be used by winemakers to understand how different processing techniques that alter the ethanol and tannin content of their wines, may also be affecting the sensory qualities of the wine finish.

Mechanism for temperature-dependent production of piscicolin 126.

Piscicolin 126 is a class 2a bacteriocin produced by Carnobacterium maltaromaticum strains UAL26 and JG126. Whilst strain UAL26 shows temperature-dependent piscicolin 126 production, strain JG126 produces bacteriocin at any growth temperature. Several clones containing combinations of the ATP-binding cassette transporter (pisT) and transporter accessory (pisE) genes from JG126 and UAL26 were created and tested for bacteriocin production. Bacteriocin production at 25 °C was observed only for a clone containing both pisT and pisE from JG126 (U-T(J)E(J)) and a clone containing pisT from UAL26 and pisE from JG126 (U-BamT(U)E(J)). Therefore, the deletion of a single CG base pair located on pisE of UAL26 that results in a frameshift and truncation of PisE causes the temperature-dependent piscicolin 126 production. Bacteriocin production of UAL26 was induced at 25 °C by the addition of supernatant containing the autoinducer peptide (AIP); however, the antimicrobial activity was lost after two subsequent overnight cultivations due to the presumed lack of the AIP. Changes in membrane fluidity due to changes in temperature or the presence of 2-phenylethanol (PHE) affected bacteriocin production of UAL26, but not of clones U-T(J)E(J) or U-BamT(U)E(J). Similarly, increased membrane fluidity due to PHE addition reduced production of sakacin A in Lactobacillus sakei Lb706 and Lactobacillus curvatus LTH 1174. The mechanism involved in the temperature-dependent piscicolin 126 production was described. Due to the conformational change in PisE at 25 °C, the transport machinery was not able to translocate AIP. To the best of our knowledge, this is the first report that links membrane fluidity with the regulation of bacteriocin production.

The correlation of the lifestyle and medical conditions with the vaginal infections and production of 2-phenylethanol

The objective of this study was determination of causative factors of the genital infections and their correlation with various predictor variables. Secondary objectives included: (1) determination of the presence and the type of low molecular weight metabolites in the samples of vaginal secretion formed in vivo, (2) determination of the concentration of 2-phenylethanol formed in vitro for each Candida species, (3) determination of the relationship between fungal/bacterial/viral infections with the metabolites formed in vivo using multivariate analysis. One hundred and ninety-seven women in the age range from 18 to 65years were included in the study. After the completion of questionnaire, all the patients were subjected to Pap test, cervical swabs for the presence of aerobic bacteria, yeasts, Ureaplasma urealyticum, Chlamydia trachomatis, Mycoplasma, and hrHPV DNA. The presence and the concentration of low-molecular weight metabolites in vitro and in vivo were determined by gas chromatography-mass spectrometry (GC-MS) method. Multivariate analysis methods were used for statistical evaluation. The most important risk factors of fungal/bacterial/viral infections were determined. The presence of 2-phenylethanol in vivo was confirmed in 14 of 74 tested samples and connected with the Candida species. The presence of symptoms, hrHPV DNA and Ureaplasma urealyticum are the predictor variables with the highest influence on the formation of the metabolite in vivo. The results in vitro confirmed that various Candida species produced 2-phenylethanol with the concentrations ranging from 0.6 to 4.64μg/mL. The medical exposure to irradiation, marital status, and number of partners as well as stress factors (miscarriages, chronic, viral, or tumor illnesses) had the highest influence on the development of the bacterial/fungal/viral infections. The formation of 2-phenylethanol, both in vivo and in vitro, was confirmed and connected with Candida species. Besides, according to statistical tests, it seems that presence of symptoms, hrHPV DNA, and Ureaplasma urealyticum had also significant role on the formation of 2-phenylethanol in vivo.

Production of volatile organic compounds by mycobacteria

The need for improved rapid diagnostic tests for tuberculosis disease has prompted interest in the volatile organic compounds (VOCs) emitted by Mycobacterium tuberculosis complex bacteria. We have investigated VOCs emitted by Mycobacterium bovis BCG grown on Lowenstein-Jensen media using selected ion flow tube mass spectrometry and thermal desorption-gas chromatography-mass spectrometry. Compounds observed included dimethyl sulphide, 3-methyl-1-butanol, 2-methyl-1-propanol, butanone, 2-methyl-1-butanol, methyl 2-methylbutanoate, 2-phenylethanol and hydrogen sulphide. Changes in levels of acetaldehyde, methanol and ammonia were also observed. The compounds identified are not unique to M.bovis BCG, and further studies are needed to validate their diagnostic value. Investigations using an ultra-rapid gas chromatograph with a surface acoustic wave sensor (zNose) demonstrated the presence of 2-phenylethanol (PEA) in the headspace of cultures of M.bovis BCG and Mycobacterium smegmatis, when grown on Lowenstein-Jensen supplemented with glycerol. PEA is a reversible inhibitor of DNA synthesis. It is used during selective isolation of gram-positive bacteria and may also be used to inhibit mycobacterial growth. PEA production was observed to be dependent on growth of mycobacteria. Further study is required to elucidate the metabolic pathways involved and assess whether this compound is produced during in vivo growth of mycobacteria.

GC – MS analysis reveals production of 2 – Phenylethanol from Aspergillus niger endophytic in rose

Endophytes include all organisms that during a variable period of their life, colonize the living internal tissues of their hosts without causing detectable symptoms. Several fungal endophytes have been isolated from a variety of plant species which have proved themselves as a rich source of secondary metabolites. The reported natural products from endophytes include antibiotics, immunosuppresants, anticancer compounds, antioxidant agents, etc. For the first time Rosa damacaena (rose) has been explored for its endophytes. The rose oil industry is the major identified deligence for its application in perfumery, flavouring, ointments, and pharmaceuticals including various herbal products. During the present investigation fungal endophytes were isolated from Rosa damacaena. A total of fifty four isolates were isolated out of which sixteen isolates were screened for the production of secondary metabolites. GCMS analysis reveals the production of 2-phenylethanol by one of the isolates JUBT 3M which was identified as Aspergillus niger. This is the first report of production of 2-phenylethanol from endophytic A. niger. 2-phenylethanol is an important constituent of rose oil constituting about 4.06% of rose oil. Presence of 2-phenylethanol indicates that the endophyte of rose may duplicate the biosynthesis of phenyl propanoids by rose plant. Besides this, the other commercial applications of phenylethanol include its use in antiseptics, disinfectants, anti-microbials and preservative in pharmaceuticals.

Transesterification of Phosphotriester Paraoxon Catalyzed by ZnCl2 Supported on Silica Gel

Abstract ZnCl2 supported on silica gel has shown to be an effective catalyst for transesterification of the organophosphate insecticide, paraoxon, in the presence of 2-phenylethanol. The kinetics of the reaction in acetonitrile was studied. Formation of the product diethyl 2-phenylethyl phosphate was confirmed by 31P NMR.

The cell cycle thermal-inactivation sensitive stage of Schizosaccharomyces pombe is independent of 2-phenylethanol-induced changes in S phase location

Synchronous cultures of the fission yeast Schizosaccharomyces pombe 972 h −1 are most sensitive to killing by 15 min, 49 °C pulses during a stage stretching from nuclear division through short G1 and S phases to a point early in G2. In this work the cell cycle position of the S phase has been altered by growing the cells in the presence of 2-phenylethanol. The heat sensitivity of these cells was greater at all stages of the cell cycle compared with the cells grown without 2-phenylethanol. However, the position of the most heat sensitive stage in the cell cycle was unaltered. This heat sensitive stage did not include S phase in the cells grown with 2-phenylethanol.